You will need:
- 750 ml chicken stock , or vegetable stock
- 2 tbsp olive oil
- half onion, finely chopped
- 1 garlic clove, minced
- 2 bay leaves
- 250 g Arborio rice , or any short grain rice
- 200 ml dry white wine , or dry vermouth
- 35 g butter
- 35 g parmesan, grated
- salt and pepper
Step 1:
Place a pan under a high heat, add the chicken stock and bring to the boil. Once boiling, remove the pan from the heat and place on the back burner to keep warm.
Step 2:
Place a second pan under a medium high heat and allow to warm. Then add the olive oil and the onions. Stir them in with your wooden spoon, allowing them to sweat until they become translucent. Then, add the garlic and stir it in well.
Step 3:
Now add the rice and stir to combine for about one minute. Then season with salt and pepper. Stir well, then add the wine, being very careful not to get splashed and keep stirring to help it all absorb.
Once the wine has absorbed add the 2 bay leaves.
Step 4:
Add 2 ladles of chicken stock into the pan. Keep it moist but not too wet. Before adding more stock be sure that all the previous stock has been absorbed. Then add another 2 ladles and stir in.
TIP:
It is preferable to use a pan with low sides as this helps evaporate the liquid.
Repeat the ladling until all the stock has been used. The cooking process should take around 15-20 minutes. The rice should be soft but still have a bite.
Step 5:
Once cooked, remove the pan from the heat. Then fold in the butter, which simply means to mix in gently, then add the parmesan cheese and fold in. Once everything has folded, remove the bay leaves.
Step 6:
Allow it to rest for a few minutes before serving, then spoon a generous helping onto a serving plate and garnish with a sprig of thyme.
TIP:
Risotto can be made a few days or a few hours in advance and is simple to reheat.
A basic risotto can be served with any type of vegetable or seafood. However, you would have to change the chicken stock to a seafood stock.
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